Cream Of Red Pepper Soup

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For roasting peppers, you can follow the oven method (see peasant'shearth's recipe #137169) or stovetop method (see julesong's recipe #51522) or substitute commercial bottled roasted peppers (though some of the flavor is lost with the bottled kind). For a lighter version, use half-and-half. Preparation time does not include the time for roasting the peppers.

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Steps

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Melt butter in a large saucepan and saute onion and rosemary 5 min over low heat , stirring often.

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Add peppers and stock , bring to a boil , lower heat and simmer 15 minutes.

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Stir in tomato paste.

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Place in food processor or blender.

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Puree.

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Stir in 1 / 4 cup cream and paprika , salt and pepper.

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Ladle into 4 soup bowls and swirl 1 tbs of cream onto the surface of each.

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Sprinkle cream lightly with paprika for a speckled effect.

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Ingredients

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butter, onion, dried rosemary, red bell peppers, vegetable stock, tomato paste, heavy cream, sweet paprika, salt and pepper